Every summer, when apricots hit their golden peak, I rush to the kitchen to make apricot jam. This apricot jam recipe has been a seasonal ritual in my home and fills the pantry with sunshine all year round. Not only is it easy to make, but the reward is a vibrant, tangy-sweet preserve that’s perfect for toast, baking, and even cheese boards.
Whether you’re new to canning or a seasoned jam-maker, this homemade apricot jam is a celebration of simplicity and flavor. It’s ideal for quick breakfast spreads, gifting, or those days when you crave something bright and homemade. Let me show you why this recipe deserves a permanent spot in your kitchen.
Table of contents
Why This Apricot Jam Recipe Works
There are many apricot jam recipes out there, but what makes this one stand out is the balance of sweetness and fruitiness with a touch of acidity. Apricots naturally contain pectin, which means you don’t need commercial pectin to get a perfect set. I use fresh, ripe apricots, a squeeze of lemon juice, and just enough sugar to create a thick, glossy jam without overpowering the fruit’s natural tartness.
You can scale it easily based on how much fruit you have. You can even preserve it for long-term storage or skip the canning process altogether and refrigerate a small batch. The flavor only deepens over time, becoming more caramelized and nuanced with each passing week.
Customization Options
- Low-sugar alternative: You can reduce the sugar if using very ripe apricots, although the texture may be looser
- Add herbs: A pinch of rosemary or thyme gives it an aromatic twist
- Mix fruits: Add peaches, nectarines, or even a splash of orange juice to add complexity
- No peel method: For a more rustic jam, you can skip peeling the apricots entirely
This apricot jam recipe is adaptable for different dietary needs, whether you want a refined sugar-free option, a vegan spread, or something that complements savory dishes.
Recipe Card
Apricot Jam Recipe
3-4
servings10
minutes40
minutes50
kcal30
minutesSweet, simple, and irresistibly fruity, this apricot jam comes together with just three ingredients and captures the essence of summer in a jar.
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Ingredients
1 kg 1 fresh ripe apricots (pitted and halved)
600 g 600 granulated sugar
1 tablespoon 1 lemon juice
Directions
- Combine the apricots, sugar, and lemon juice in a large non-reactive saucepan. Let it sit for 30 minutes to macerate.
- Place the pan over medium heat. Stir until the sugar dissolves and the mixture begins to bubble.
- Reduce the heat to low and simmer for 30 to 40 minutes, stirring occasionally and skimming off foam.
- Use a potato masher or immersion blender for desired texture.
- Test for doneness by placing a drop on a cold plate. If it wrinkles when pushed, it’s ready.
- Pour into sterilized jars and seal. Let cool at room temperature before storing in the fridge or processing for long-term storage.
Notes
- Use ripe but firm apricots for the best texture.
- You can scale this recipe easily, just keep the 1:0.6 fruit to sugar ratio.
- No pectin needed: apricots naturally contain enough.
Nutrition Facts
- Carbohydrates: 13g
- Fiber: 0.5g
- Sugar: 12g
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Pro Tips for the Best Apricot Jam
Making jam is an art and a science, but these tips will make it easy:
- Choose ripe, but firm apricots. Overripe fruit can make the jam watery and less flavorful. Underripe fruit may lack sweetness.
- Always taste your fruit. Adjust the sugar if the apricots are very tart.
- Use a wide saucepan. This helps the jam cook evenly and reduces faster without burning.
- Stir frequently. Especially towards the end, to prevent sticking and caramelization at the bottom.
- Chill test: Spoon a bit of jam on a chilled plate. If it wrinkles when you push it with your finger, it’s ready.
- Sterilize your jars. Even if you’re refrigerating, clean jars will extend the life of your jam.
What Makes This Apricot Jam So Irresistible?
There’s something undeniably comforting about a spoonful of apricot jam. The combination of soft, sun-ripened fruit and just the right amount of sweetness delivers a balance that is both nostalgic and indulgent. What sets this apricot jam apart from store-bought versions is not just the freshness, but the vibrant intensity of the flavor.
Homemade Means Better Control
When you make apricot jam from scratch, you control the ingredients. There are no preservatives, artificial thickeners, or excessive sugar. Just fruit, a little lemon, and sugar. That’s it.
The Texture Is Everything
This jam holds its shape enough to spread on toast but melts beautifully over warm scones, pancakes, or oatmeal. It also makes a fantastic filling for thumbprint cookies or a glaze for grilled meats and roasted veggies.
Versatility in Every Jar
A spoonful of apricot jam can brighten yogurt, elevate a cheese platter, or become the secret ingredient in your vinaigrette. It’s a pantry essential you’ll reach for often, and you’ll always be glad you made it yourself.
If you’ve never tried making jam at home, apricot is the perfect place to start. It’s forgiving, delicious, and the reward far outweighs the effort.
Fun Twists on Classic Apricot Jam
1. Apricot Vanilla Bean Jam
Add half a scraped vanilla bean (or a teaspoon of vanilla paste) to your pot as the jam simmers. Vanilla enhances the fruit’s natural sweetness and adds a soft, floral aroma. This version is especially good on scones or stirred into Greek yogurt.
2. Spiced Apricot Jam
Warm spices like cinnamon, star anise, and a pinch of clove bring a cozy depth to your jam. This version pairs perfectly with roasted meats like pork or turkey and feels especially comforting during the fall and winter months.
3. Apricot and Orange Zest Jam
For a citrusy kick, add the zest of one orange to the pot along with a tablespoon of orange juice. The bright acidity complements the jam’s sweetness beautifully, and this variation works wonders as a glaze on baked goods like croissants and tea cakes.
4. Low-Sugar Apricot Jam
If you’re watching sugar intake, you can reduce the sugar by half and add a grated green apple for natural pectin. The apple helps the jam set without needing added pectin, and the flavor remains clean and fruit-forward.
Frequently Asked Questions About Apricot Jam
Yes, you can. You’ll need to substitute with a sugar alternative like honey or erythritol and add a source of pectin, like green apple or store-bought natural pectin, since sugar helps the jam set.
If properly canned and sealed, it can last up to 1 year in a cool, dark place. Once opened, store it in the fridge and consume within 3 to 4 weeks.
Return it to the pot and simmer again for 5 to 10 minutes. You can also add a bit of lemon juice or natural pectin to help it gel.
Not at all. Apricot skins soften during cooking and add a beautiful depth of color and slight tartness to the jam. If you prefer a super smooth texture, blend or strain the jam.
Wrapping It Up with a Spoonful of Summer
Homemade apricot jam is pure sunshine in a jar. It’s sweet without being cloying, simple to make, and incredibly versatile in your kitchen. Whether you’re layering it into pastries, stirring it into yogurt, or just enjoying it on warm toast with butter, this recipe is the kind of thing that brings joy in every bite.
Now that you know how easy it is, I hope this apricot jam recipe becomes a staple in your home. If you’re in the mood for more preserving fun, check out my recipes for Strawberry Rhubarb Jam or Peach Jam Recipe.
Your next lazy Sunday deserves this jam.
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